Food Processor Carrot Cake

cake dessert bake kid-friendly ricotta carrot kidney friendly vegetarian pescatarian peanut free kosher small plates

Donna Hay

10–12 servings

Source

Ingredients

1 pound carrots, peeled and roughly chopped

1 cup pecans

1 cup brown sugar

1/2 cup superfine sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 cup vegetable oil

1/4 cup plain yogurt

2 eggs

2 teaspoons vanilla extract

8 ounces cream cheese, softened

1/4 cup fresh ricotta

1/3 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla bean paste

Method

Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.

Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55–60 minutes or until just cooked when tested with a skewer. Cool in the pan.

To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.